Cheese Souffle - Revision history

Dlk: /* Source */

2019-12-31T13:21:05Z

Source

2017-07-03T00:27:51Z

2017-07-03T00:26:38Z

2017-07-03T00:26:08Z

2016-08-13T15:39:55Z

2016-08-13T15:38:31Z

NOTOC

2016-08-13T15:38:11Z

2016-08-13T15:35:00Z

2016-08-13T15:34:29Z

2016-08-13T15:32:41Z

@@ Line 37: / Line 37: @@
 # Pour into souffle dish, filling dish to 1 inch below the top.
 # Sprinkle remaining (1 tablespoon) parmesan across the top
-# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.
+# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.<br />I split the souffle mixture into two one-quart souffle dishes and bake for about 25 minutes to reach the 170 degree target temperature.
 ===Source===

@@ Line 38: / Line 38: @@
 # Sprinkle remaining (1 tablespoon) parmesan across the top
 # Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.
-## I split the souffle mixture into two one-quart souffle dishes and bake for about 25 minutes to reach the 170 degree target temperature.
+** I split the souffle mixture into two one-quart souffle dishes and bake for about 25 minutes to reach the 170 degree target temperature.
 ===Source===

@@ Line 1: / Line 1: @@
 ===Prep===
-tablespoons finely grated Parmesan<br />
+tablespoons finely grated Parmesan (1.5 oz)<br />
 oz grated Gruyere<br />
 1/3 cup whole milk<br />
@@ Line 38: / Line 38: @@
 # Sprinkle remaining (1 tablespoon) parmesan across the top
 # Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.
 ===Source===

← Older revision		Revision as of 15:39, 13 August 2016
Line 42:		Line 42:
	America's Test Kitchen TV Show, season 15, episode 22		America's Test Kitchen TV Show, season 15, episode 22

−	~~====NOTOC====~~	+	__NOTOC__

← Older revision		Revision as of 15:38, 13 August 2016
Line 42:		Line 42:
	America's Test Kitchen TV Show, season 15, episode 22		America's Test Kitchen TV Show, season 15, episode 22

−	===NOTOC===	+	====NOTOC====

← Older revision		Revision as of 15:38, 13 August 2016
Line 41:		Line 41:
	===Source===		===Source===
	America's Test Kitchen TV Show, season 15, episode 22		America's Test Kitchen TV Show, season 15, episode 22
		+
		+	===NOTOC===

← Older revision		Revision as of 15:35, 13 August 2016
Line 39:		Line 39:
	# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.		# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.

−	~~From~~ America's Test Kitchen TV Show, season 15, episode 22	+	===Source===
		+	America's Test Kitchen TV Show, season 15, episode 22

← Older revision		Revision as of 15:34, 13 August 2016
Line 38:		Line 38:
	# Sprinkle remaining (1 tablespoon) parmesan across the top		# Sprinkle remaining (1 tablespoon) parmesan across the top
	# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.		# Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.
		+
		+	From America's Test Kitchen TV Show, season 15, episode 22

@@ Line 4: / Line 4: @@
 oz grated Gruyere<br />
 1/3 cup whole milk<br />
-1&frac12; teaspoons chopped parsley
+&frac12; teaspoons chopped parsley
 Whisk together: